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If you’ve ever made a cheesecake before, this is pretty much your basic recipe. I like this crust because it’s nice and thick. You could use whatever kind of crust you normally do. The only thing that’s really different about this is the fresh fruit that goes on the top, and boy what a difference does that make. It’s so complimenting to the cream cheese. You have strawberries and blueberries on this one but you could really use whatever you wanted and decorate this in any way you see fit.
I’m not much for cake decorating, but this makes me feel like a pro!
4 pkg Philadelphia cream cheese, 8 oz each, softened
1 can(s) Eagle Brand condensed milk (14 oz)
1/3 c powdered sugar, sifted
4 large eggs
1/3 c Gold Medal all-purpose flour
1 tsp vanilla extract
3 c graham cracker crumbs, crushed very fine
1/4 c Domino sugar
1/4 tsp cinnamon
1 stick butter, melted
Mix graham cracker crumbs, cinnamon, and sugar together. Pour melted butter over crumb mixture. Stir together until evenly mixed. Press into a 9″ springform pan that has been sprayed with cooking spray.
In mixing bowl, mix cream cheese, condensed milk, sugar, and eggs. Mix in flour then add vanilla. Beat on med-high for a couple of minutes.
Pour into springform pan.
Bake at 350 degrees for about an hour. DO NOT use toothpick test for doneness. It is done when center looks set. Center will not be as puffed up as the sides.
Remove from oven and set on wire rack to cool completely. Once thoroughly cooled, cover and refrigerate until chilled.
For the whipped cream topping, in a chilled mixing bowl combine 2 c heavy whipping cream, 1/3-1/2 c (your preference) sifted powdered sugar and 1 tsp. vanilla extract.
Beat until stiff.
Top with homemade whipped cream and fruit of your choice.
Keep refrigerated… if it lasts that long.
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Quick Tip: You can use a store-bought crust to save time.
Thank you Eat Yourself Skinny for this great photo.